These baked coconut shrimp cups are a playful take on a classic appetizer — easy to make, naturally gluten-free, and perfect for parties.
Disclosure: By sharing this recipe I entered a contest sponsored by the Seafood Nutrition Partnership. I received no monetary compensation for my time.
Happy Monday! It’s been a hectic week — long days of work and navigating Boston kept my usual routines on hold. I managed a quick trip back to New Hampshire to recharge and enjoy a hint of early fall in New England. That little getaway was exactly the calm I needed before jumping back into routine.
Now I’m back and ready for crisp weather and seasonal gatherings. While I’m not the most die-hard football fan, I’ll gladly use any game day as an excuse to prepare tasty finger foods. After being introduced to professional rugby, I’ve developed a soft spot for the sport — less theatrics and more nonstop action — but snacks are always a non-negotiable either way.
I grew up in New England, so seafood is in my blood. I love everything from steamers and clam chowder to lobster rolls, but shrimp has always been a go-to party favorite. These baked coconut shrimp cups combine familiar tropical flavors with a convenient, bite-sized presentation that makes them ideal for gatherings.
What makes these shrimp cups special is their simplicity and charm. Toasted coconut forms a delicate cup, then a sweet-spicy shrimp mixture fills each one. Tiny cups always feel a little fancier, and they’re surprisingly easy to pull off. They’re naturally gluten-free and bake quickly in a mini muffin tin, so you can make a batch in no time.
Handle the coconut cups gently: they’re crisp and fragile, but sturdy enough to hold the warmed shrimp if you let them cool slightly before removing them from the tin. The balance of sweet chili sauce with a hint of crushed red pepper gives the shrimp a bright, crowd-pleasing flavor. Garnish with a pinch of red pepper flakes for color and a little extra heat.
These are a great appetizer for fall gatherings, holiday parties, or any event where small, portable bites are preferred. They travel well if you keep the cups and shrimp separate until serving, and they look beautiful on a platter. Below is an easy-to-follow recipe so you can make them at home.
Baked Coconut Shrimp Cups
Rating: 5 from 2 reviews
- Author: Sinful Nutrition
- Total Time: 20 mins
- Yield: 4–6 servings
Ingredients
- 1 cup finely shredded, unsweetened coconut
- 1 egg white
- ½ pound cooked shrimp, peeled and chopped
- 3 tablespoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray a mini muffin tin with non-stick cooking spray and set aside.
- In a small bowl, whisk the egg white until frothy.
- Add the shredded coconut to the egg white and stir until evenly coated.
- Divide the coconut mixture evenly, pressing about one tablespoon into each mini muffin well to form a cup shape.
- Gently press and shape the coconut so it forms a small cup inside each well.
- Bake for 7–10 minutes, or until the edges of the coconut cups begin to brown and become crisp.
- Allow the cups to cool in the tin for about 10 minutes, then carefully remove them and transfer to a cooling rack.
- Meanwhile, combine the chopped shrimp and sweet chili sauce in a small bowl; heat briefly in the microwave or warm in a small saucepan just before serving.
- Fill each cooled coconut cup with the warm shrimp mixture, and sprinkle a small pinch of crushed red pepper flakes on top for garnish.
Additional Details
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
